Our Favorite Potato and Leek Soup

Directions

1. 1
   Cut away the stem and dark green parts of the leeks. Discard the stem and save the green tops for stock or broth. We only need the light green and white parts of the leeks for this recipe.
2. 2
   Slice the leeks into half, lengthwise, and then run cold water over them, using your fingers to release any dirt stuck inside the layers.
3. 3
   Slice the leeks into 1/4-inch thick half-moons.
4. 4
   Melt the butter in a large saucepan or Dutch oven over medium heat.
5. 5
   Stir in the leeks and 1/4 teaspoon of salt. Reduce the heat to medium-low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes. If the leeks begin to brown, lower the heat a bit more.
6. 6
   Stir in the potatoes, stock, and 1/4 teaspoon of fresh ground pepper.
7. 7
   Add half of a bay leaf, and then bring it to a boil. Reduce the soup to a low simmer, and cook uncovered for 10 to 15 minutes or until the potatoes are tender.
8. 8
   Taste the broth and season with additional salt.
9. 9
   Blend one-third of the soup, and then stir back into the pot. Stir in a bit more ground pepper and a pinch of nutmeg.
10. 10
    Serve.